Chicken Patties (Extra Juicy and the BEST Recipe!) - Rasa Malaysia (2024)

FAQs

How do you make chicken patties less dry? ›

Mix veggies into your chicken patties, as we do with our Pritikin Chicken Veggie Burgers. “The vegetables are naturally high in water and will add moisture and texture to your burger,” says Pritikin Executive Chef Vincent Della Polla.

Chill the Patties: After shaping the patties, refrigerate them for at least 30 minutes before cooking. This helps them hold their shape and prevents them from falling apart on the grill or in the pan.

Also, since ground poultry has less fat than ground beef (as a rule), it's not a bad idea to add some moisture to ground chicken. The best way (in my opinion) to do this is to add one egg yolk (not the white) for every 1 1/2 (one and a half) pounds of uncooked ground meat.

You can experiment with various flavors such as Italian herbs, garlic powder, or even a simple salt and pepper combination. If using the oven, carefully place the baking sheet with the chicken patties on the middle rack. Bake for 15-20 minutes, or follow the instructions on the package.

The secret to these moist and juicy chicken burgers is Stonyfield Organic Greek Yogurt! #sponsored Next time you're making chicken burgers add a few spoonfuls to your patty mixture to help make them extra juicy!

Bread crumbs: Use store-bought bread crumbs or make your own at home. Onion: Half an onion lends texture and flavor. Egg: An egg adds moisture and helps bind the chicken patties together. Seasonings: These chicken burgers are seasoned with fresh garlic, salt, and pepper.

As you go higher in temperature, the proteins shrink, moisture is pushed out, and the meat turns stiff and dry. All those things are especially unpleasant, and easy to do, with chicken breasts.

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

How do you keep chicken soft and moist? ›

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

These delicious chicken patties are versatile, flavorful, and reheat beautifully. They can be served as a main protein with rice, pasta, vegetables, etc. or they are great as a sandwich or sliced over a salad.

Skillet: Place frozen burger in either a nonstick or lightly oiled (1 tsp) skillet and cook over medium heat for approximately 10 minutes, turning burger occasionally. Grilled: Prepare grill for medium direct heat. Place frozen burger on the grill and cook for approximately 15 minutes, turning the burger occasionally.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

If you find yourself with too-dry chicken, heat some broth in a pot or your microwave until it's hot but not boiling. Slice the chicken, and layer it into a shallow baking dish. Pour in the chicken broth, and keep the dish warm for 10 to 15 minutes in your oven or over a low burner.

Avoiding dry chicken burgers

The trick to cooking a good chicken burger is watching the cooking time. Don't overcook as you'll go from juicy to bone dry. They should take approx. 4 to 5 minutes per side, but having said that, it does depend on whether you're cooking them on a stove or a BBQ.